- 1/2 cup shortening
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. baking soda
- 1 egg
- 3 Tbsp. milk
- 1/2 tsp. vanilla
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cup all-purpose flour
- 12 oz. bag vanilla-flavored candy melts
- Miniatures chocolate covered peanut butter cups, unwrapped and tops sliced off and halved
- Minis unwrapped chocolate covered peanut butter cups, halved
- Mini chocolate chips
- Orange, red, or brown sprinkles
- Preheat the oven to 350F.
- In a large bowl, beat shortening and peanut butter with hand held mixer on high speed. Add granulated sugar, brown sugar, baking powder, salt, and baking soda. Beat until combined. Add egg, milk, and vanilla; beat until combined. Beat in cocoa powder and flour.
- Divide dough into two balls. With hands, roll out first ball into 13-inch roll. Cut into 10 even slices. Shape each slice into a ball and place 2-inches apart on an ungreased cookie sheet. Repeat with the second dough half.
- Bake for 7 minutes. Remove the cookies from the oven and lightly flatten the tops of the cookies with a non-stick spatula. Place back in the oven and continue baking for additional 2-3 minutes. Cool completely on a wire rack.
- In a microwave safe bowl, microwave the candy melts for 2-3 minutes on high, stirring every 30 seconds or so until melted.
- Place the cooled cookies on a parchment lined cookie sheet; spoon the melted candy coating to resemble melting snow. Allow the coated cookies to sit for 2-3 minutes before decorating.
- Add peanut butter cups to resemble a hat, mini chocolate chips for the eyes, and sprinkles for the nose. Let stand until coating is set.
Adapted with changes from Better Homes and Garden Magazine “100 Best Cookies” 2014